NO CHURN PUMPKIN ICE CREAM
No Churn Pumpkin Ice Cream is made with canned pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Perfect ice cream recipe for fall - no ice cream maker needed!
Servings: 8 servings
Calories: 292kcal
Ingredients
- 1 cup canned pumpkin puree
- ½ cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- 2 cups cold heavy cream
- ½ cup graham crackers crumbs optional, for topping
Instructions
- In a large mixing bowl, combine the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Stir until well combined.
- Add the sweetened condensed milk to the pumpkin mixture and mix until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the cream.
- Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula.
- If desired, sprinkle the graham cracker crumbs over the top of the ice cream mixture.
- Cover the pan or container and freeze for at least 6 hours or overnight until the ice cream is firm.
- Once the ice cream is fully frozen, scoop it into bowls or cones and serve.
Notes
Tips for making Pumpkin Ice Cream:
Be sure the heavy cream is cold while whipping, otherwise the ice cream will not freeze correctly.
This ice cream does have a strong pumpkin flavor, so the pumpkin puree and pumpkin pie spice can be reduced if you like a more subtle flavor.
Make sure to fold the whipped cream into the pumpkin mixture gently. Overmixing can cause the ice cream to become dense and lose its light and creamy texture.
Nutrition
Calories: 292kcal | Carbohydrates: 22g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 54mg | Potassium: 177mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5642IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg